Avocado Soup

By amity

Ingredients

• 1 large leek
• 3 tablespoons olive oil
• 3 medium celery stalks, roughly chopped
• 1 large onion, roughly chopped
• 2 bay leaves
• 1 quart chicken or vegetable stock
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cumin
• 1 large ripe Hass avocado, pitted, peeled, and mashed
• Juice of 1 lime
• Salt and freshly ground black pepper
• 1 small bunch of scallions, finely chopped
• 1 small bunch of cilantro, finely chopped

Preparation

Step 1

Trim the root end of the leek, cut off the tough green leaves, cut the leek in half lengthwise, and rinse well to remove any grit. Roughly chop the leek.

Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the leek, celery, and onion and cook for about 5 minutes, or until the vegetables soften.

Add the bay leaves, stock, coriander, cumin, avocado, and lime juice and simmer for about 10 minutes. Season with salt and pepper to taste. Ladle into bowls and serve topped with the chopped scallions and cilantro to taste.